THANK YOU FOR COMING TO OUR 1ST COOKBOOK + POP UP EVENT IN SINGAPORE!
After a decade and a half of nonstop cooking in California and beyond, in late March of 2026 we relocated to C-Y’s native Singapore. Since we just released our NEW (yet already Los Angeles Times favorited) self-published cookbook, we’re marking this homecoming with a dual event at Druggists on June 14th, starting with an author talk with acclaimed food scholar Jenny Dorsey and Q&A plus a kitchen takeover, so bring your crew and come hungry. Cookbooks will be available to purchase -and to get signed too (can’t come? our 1st edition is already sold out after only 3 months but you can still find it -or preorder the 2nd printing- at these!).
In any case, this is only the start. Let’s keep in touch: Instagram / Newsletter .
ABOUT TODAY’S MENU
Enough talking! You’re likely here to find out about the food we’re serving tonight. Click here for our Instagram page.
MAIN ALLERGENS BY DISH
BLACK PEPPER PEANUTS
Vegan. Contains: peanuts, soy, wheat (trace amounts in the soy sauce), nightshades (including alliums), coconut, corn.
CHARRED GREEN GODDESS
Gluten free, vegan. Contains: soy, peanuts, nightshades (including alliums), sesame, coconut, chickpea, corn, mustard, citrus.
MUSHROOM GORENG
Nut free, gluten free, vegan. Contains: soy, nightshades (including alliums), mustard, citrus.
THREE-LAYER LASAGNE VERDI
Nut free, vegan. Contains: wheat, sesame, soy, coconut, nightshades (including alliums), chickpea, mustard, citrus, small amounts of (cooked) alcohol.
SHAOBING SANDWICH #81:
Nut free, vegan. Contains: wheat, sesame, soy, nightshades (including alliums), mustard, citrus.
DESSERT:
Vegan. Contains: wheat, soy, pistachios, coconut, chickpea, citrus, alcohol.
Disclaimer: this information is not meant as exhaustive or as a health guideline. It is provided to help our guests make their own informed assessments, bearing in mind that this is not a special allergen-free environment and thus cross-contamination is always a risk despite professional sanitation practices being observed at all times. Additionally, even as we place great care into how we select our ingredients, we cannot reasonably guarantee that cross-contamination never occurred prior to them even reaching us (during processing, storing, packaging etc).
Our cooking is always free of animal-derived ingredients (NO: meat, seafood, dairy, gelatin, eggs etc) but is not certified for any religion or other restrictions you may personally have. We routinely utilize alliums (garlic, onion etc), chilies, root veg, alcohol, soy, wheat, and sesame among other culinary staples. In doubt, always ask us or your server.